Blueberry Cheesecake Protein Ice Cream
Description
Some desserts prove that you really can have the best of both worlds, and this Blueberry Cheesecake Protein Ice Cream is one of them. It's creamy, fruity, and tastes like a scoop from your favorite ice cream shop, yet it's made with wholesome ingredients that add a nice boost of protein. Every spoonful is packed with sweet blueberry flavor and just the right touch of tanginess, just like a slice of blueberry cheesecake.
One of my favorite things about this recipe is how easy it is to customize. Blueberries are always a wonderful choice, but don't stop there. Try strawberries, raspberries, blackberries, cherries, peaches, mango, or a mixed berry blend. Fresh fruit is delicious when it's in season, and frozen fruit works just as well, so you can enjoy this recipe all year long.
Ingredients
Instructions
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1. In a small saucepan over medium heat, combine the blueberries, lemon juice, and allulose. Stir frequently, gently mashing the berries as they soften. Bring to a gentle boil, then reduce the heat and simmer for 3 to 4 minutes. Remove from the heat and let the mixture cool completely.
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2. In a blender, combine the cottage cheese, almond milk, cooled blueberry mixture, guar gum, xanthan gum, liquid monk fruit sweetener, and vanilla extract, if using. Blend until completely smooth and creamy.
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3. Pour the mixture into a Ninja Creami pint container. Secure the lid and freeze on a level surface for at least 24 hours.
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4. Remove the lid and place the frozen pint into the Ninja Creami outer bowl. Attach the paddle and lock the lid into place according to your machine's instructions.
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5. Process using the **Lite Ice Cream** setting. If the ice cream has a crumbly or powdery texture after the first spin, use the **Respin** function until it becomes smooth and creamy.
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6. Scoop and enjoy immediately.This recipe is easy to make your own. Swap the blueberries for strawberries, raspberries, blackberries, cherries, peaches, mango, or a mixed berry blend. Frozen fruit works beautifully, making this a recipe you can enjoy any time of year. If you don't have guar gum, increase the xanthan gum to ¼ teaspoon total, or substitute ½ teaspoon unflavored grass-fed gelatin, prepared according to the package directions before blending. The texture may be slightly different, but the ice cream will still be rich and creamy. If you have leftovers, cover and freeze. Let the ice cream sit on the counter for a few minutes before scooping. Because it's made with cottage cheese, it usually stays creamier than many homemade ice creams.
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